preheat oven to 350 degreesF. coat an 8x4 inch loaf pan with vegetable oil spray and then dust with flour, tap out the excess.

whisk flour, baking powder, and kosher salt in a medium bowl. using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist and fragrant. add yogurt, oil, eggs, and vanilla extract and whisk to blend. fold in dry ingredients just to blend.

pour batter into prepared pan and smooth the top. bake until top of the cake is golden brown and a tester comes out clean, about 50-55 minutes.

let cake cool in pan on a wire rack for 20 minutes, then invert onto rack and let cool completely.

Lemon + Tangerine Curd

1/4 cup lemon juice

1/4 cup tangerine juice

1 1/2 tsp lemon zest (can throw in some tangerine zest too!)

1/2 cup sugar

small pinch of salt

3 large eggs

1 egg yolk

6 tbsp unsalted butter, cut into cubes

whisk together lemon and tangerine juice, zest, sugar, salt, eggs, and yolk in a medium heavy bottomed saucepan over medium-low heat. bring to a slow simmer and immediately add butter, whisking constantly until curd is thickened and coats the back of a spoon, about 8-10 minutes.

strain curd through a fine mesh strainer into a metal bowl. press plastic wrap directly on the surface of the curd so that a skin doesn't form. chill until cold in the refrigerator, at least an hour.